Butternut & Coconut Breaky

Butternut Squash & Coconut Breaky

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Note

This is a comforting grain free & gluten free breakfast alternative (from Phase 3 of the Candida Diet onwards) that even the most sensitive tummy can handle.

 Top Tip: Get the peeling chopping bit done the night before, while watching tv. Store it in an airtight container in the fridge – et voila your breaky the next morning will practically make itself 🙂

It also makes a great mid afternoon snack. Depending on how big the squash is, I recommend you split the portion in half – another breakfast taken car of.

If you have digestive disorders that are directly candida related and you are still experiencing quite a few symptoms then it is best to enjoy this dish only in moderation once you can at least tolerate potatoes well. A good idea is also to add some courgette whilst cooking- that takes some of the sweetness of it and is more candida diet friendly 😉

But if you are concerned about the natural sugar content in it then just wait until your yeast levels are more under control. I personally found that butternut squash agreed best with me when I combined it with other vegetables like marrow, courgette or cucumber (or cauliflower, bell pepper and chickpeas in Vegetable Jalfrezi Curry, mmmh…!)

In the beginning of phase 3 when I had it on it’s own it made my blood sugar rise very quickly, triggering a pleasant all to familiar whoozeyness (also most likely due to the fact that I usually demolished a whole medium sized butternut squash!). So, be warned – if you are suffering from an acute case of thrush or systemic candida then it could make your symptoms worse.

This dish is mainly for people with a delicate digestive system who have only got a mild case of candida or are healthy 🙂 If that’s you then you’ve got a sweet alternative from eating breads and cereals for breakfast to look forward to.

 

Directions

Step 1

Cut the butternut squash lengthwise into 4 parts, peel the hard skin off with a potato peeler, and remove the seeds and stringy bits from the core. Cut it up into 1-2cm big chunks.

Step 2

Then cover the bottom of a saucepan with rice milk and add the butternut squash pieces. Simmer on a medium heat, until the butternut pieces are soft but not mushy. Sprinkle some Cinnamon over the top, add the coconut flour, stirring continuously. Making sure that nothing sticks to the saucepan and burns.

Step 3

Now you can either serve it with coconut flakes on top, or you can blend it into a creamy butternut squash pud. Either way it’s suuuper delicious – and apart from the chopping actually really quick to make. If you are concerned that the sweetness might aggravate candida – try eating it with chilled cucumber slices alongside some ginger or herbal tea. I find this helps to stabilise my blood sugar levels. This is really quick & healthy snack food and ideal for freezing. When are you going to try it?